Responsible for managing daily kitchen operations, supervising staff, and ensuring food quality.Key duties include supporting the head chef, expediting orders, maintaining inventory, training staff, and stepping into the head chef role during their absence. They are essential for maintaining food safety and kitchen efficiency.

Key Duties and Responsibilities
Kitchen Leadership : Supervises line cooks and staff, delegates tasks, and maintains high morale during stressful, rapid-paced services.
Operational Management : Oversees opening/closing procedures, maintains inventory, manages food storage, and ensures compliance with sanitation and safety standards.
Food Quality Control : Ensures food preparation, plating, and taste meet high-quality standards, acting as the final check ("running the window") before dishes leave the kitchen.




Menu Support : Assists the Executive Chef with menu planning, recipe development, and creating daily specials.
Training and Scheduling : Mentors junior chefs, provides on-the-job training, and often handles staff scheduling.
Problem-Solving : Fixes equipment issues, resolves staff conflicts, and manages ingredient shortages on the fly

Job Types : Full time, Permanent

Pay: ₹20,000.00 - ₹28,000.00 per month

Advantages :
Food provided

Application Question(s):
Do you have a Hotel Management Degree/Diploma?

Education :
Diploma (preferred)

Work Location: In person

📌 Sous Chef/ South Indian Alacarte Alappuzha
🏢 Himalaya Bake and Confectioners
📍 Alappuzha